Baby Blue Salad
Source of Recipe
The Villages
List of Ingredients
3/4 pound mixed salad greens, washed,
dried, and torn into pieces
4 ounces crumbled bleu cheese
1 pint fresh strawberries,
washed, hulled, and quartered
2 oranges, peeled and cut into thin slices
(or substitute canned mandarin oranges)
Balsamic Vinaigrette Dressing:
1/2 cup balsamic vinegar
3 tablespoons Dijon-style mustard
3 tablespoons honey
2 cloves garlic, minced
2 small shallots or green onions, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil
Sweet-and-Spicy Pecans:
1/4 cup plus 2 tablespoons granulated sugar, divided
1 cup warm water
1 cup pecan halves
1 tablespoon chili powder
1/8 teaspoon ground red pepperRecipe
In a small bowl, mix the vinegar, mustard,
honey, garlic, shallots, salt and pepper until blended.
Gradually whisk in the olive oil and continue to whisk
until thoroughly blended. May be stored for up to 1
month in the refrigerator.
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